Bread baguette many associate with France.It is not surprising, because it is a meat product of elongated shape has long been popular in many French-speaking countries.Today, the baguette is widely distributed throughout the world, which is not surprising, because his golden crisp and crumbly white flesh, coupled with the salty taste leave no one indifferent.
French bread baguette, you can easily and bake at home, because this process is no big deal.There are many recipes for the preparation of bakery products, but they have almost the same ingredients and differ only in the way dough.If you want to regularly delight yourself and your family a delicious bread, you can be sure that after a couple of attempts to be able to cook a really great baguette with a soft core and a crunchy crust.
Bread baguette :
recipe for baking French bread that we need the following ingredients: 6 cups of flour, one tablespoon of salt, two teaspoons of dry yeast, and two cups of warm water.
start preparing the dough.Mix a quarter cup of flour and a half cup of warm water, then add the yeast and give them to disperse.When will form foam, Opara is ready.
remnants Mix flour with salt in a deep bowl.For this use an ordinary wire whisk or electric mixer with a nozzle in the form of a hook.Add the flour to the yeast loose.
continue to stir the dough, gradually adding a few tablespoons of water.After the dough is smooth, and the edges of the bowl of water is left, we cease to interfere and give it brew for a few minutes.
continue to hamper our dough.It is necessary to make it sticky and freely separated from the edge of the pan.To this we add a little water or flour.
Having achieved the desired consistency, do not stop, and mesim for another 10-15 minutes (if you do it by hand), and a few minutes (if using a mixer).This is necessary to ensure that there is a need gluten and ingredients are well mixed.
Then sprinkle a little dough with flour, cover with a dry tea towel and leave to rise in a warm place.After the test volume will increase about three times (as a rule, it takes about two hours), manually punched him, cover bowl with cling film and then give it up.When the volume doubled, punched again and again leave to rise.
So the most difficult and long stage of preparation of the test is over, and you can go directly to the formation of our future bread.We share the resulting dough into several parts, unroll it into a long rectangle, and how can we turn tighter in the tube, the ends of which zaschipyvaem.We spread the loaves on a pre-oiled and floured baking sheet a little and give our grain products rise for the last time, leaving it for 40-50 minutes.Then make incisions with a knife on the button and send the pan in a preheated 230 degree oven or a bread maker for 10 minutes.Then reduce the temperature to 170 degrees and bake an additional 20 minutes.Our bread baguette is ready!Serve it on the table can be as soon as it cools down a little.
